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Meat and poultry
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Sous vide
Pickling
Chef tricks

Beer pickled onions

by
Paul Foster
Beer pickled onions

PT15M

First published in 2015
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Ingredients

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Method

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1
Peel the onions and cut into quarters. Break each quarter down into petals by separating the individual layers
2
Combine the beer, vinegar, sugar, honey, juniper and thyme in a small pan and bring to the boil. Add the onions and remove from the heat
3
Cover tightly with cling film as this will allow the onions to steam and soften slightly in the liquid. Leave the onions to cool in the liquid before serving at room temperature
First published in 2015
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Paul Foster }
Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.

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